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Giada De Laurentiis Baked Bolognese

Giada De Laurentiis Baked Bolognese - recipe card
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This hearty baked bolognese combines a rich, slow-simmered meat sauce with al dente pasta, topped with a creamy béchamel and melted Parmesan for a golden, bubbly finish. Each spoonful delivers layers of savory depth, tender pasta, and a crisp, cheesy crust.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/2 cup onion, finely diced
  • 1/2 cup carrot, finely diced
  • 1/2 cup celery, finely diced
  • 2 cloves garlic, minced
  • 1 pound ground beef (85/15 lean-to-fat ratio)
  • 1/2 teaspoon kosher salt, plus more for pasta water
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup dry red wine (such as Chianti or Sangiovese)
  • 1 (28-ounce) can crushed San Marzano tomatoes
  • 1/4 cup whole milk
  • 1 bay leaf
  • 8 ounces dried rigatoni or ziti pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, divided
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers. Add 1/2 cup finely diced onion, 1/2 cup finely diced carrot, and 1/2 cup finely diced celery; saute, stirring frequently, until the vegetables soften and the onion turns translucent, about 5 to 6 minutes. This aromatic base is the foundation of the bolognese’s depth of flavor.
  2. Add 2 cloves of minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning. Add 1 pound ground beef, breaking it apart with a wooden spoon; season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Continue cooking until the beef is no longer pink and begins to brown, about 6 to 8 minutes. Do not stir too often—letting the meat sit allows for better browning and richer flavor.
  3. Pour in 1/2 cup dry red wine, scraping the bottom of the pot with the spoon to release any browned bits (fond). Let the wine simmer until it has reduced by half, about 2 to 3 minutes. This deglazing step adds acidity and complexity to the sauce.
  4. Stir in 1 (28-ounce) can crushed San Marzano tomatoes, 1/4 cup whole milk, and 1 bay leaf. Bring the sauce to a gentle simmer, then reduce the heat to low. Cook uncovered for 25 minutes, stirring occasionally, until the sauce thickens and the flavors meld. The sauce should look rich and slightly darker in color. Remove and discard the bay leaf. Remove from heat and set aside.
  5. While the sauce simmers, bring a large pot of water to a rolling boil over high heat. Add 2 tablespoons kosher salt (this is the only chance to season the pasta internally). Cook 8 ounces rigatoni or ziti for 2 minutes less than the package minimum, until very al dente. The pasta will finish cooking in the oven; undercooking prevents mushiness. Drain well, do not rinse, and toss with a drizzle of olive oil to prevent sticking.
  6. Preheat the oven to 375°F (190°C) with a rack in the center position. Place the large pot or Dutch oven (now empty of water) back on the stove over medium heat. Melt 2 tablespoons unsalted butter until it foams and subsides—this indicates the water has cooked off and the butter is ready.
  7. Whisk 2 tablespoons all-purpose flour into the melted butter and cook, stirring constantly, for 1 minute. The mixture (roux) will turn a pale golden color and smell nutty. Slowly pour in 2 cups warmed whole milk while whisking vigorously to prevent lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 3 to 4 minutes.
  8. Remove the béchamel from the heat. Whisk in 1/4 teaspoon freshly grated nutmeg, 1/4 cup freshly grated Parmigiano-Reggiano, and a pinch of salt. Taste and adjust seasoning; the béchamel should be creamy and lightly seasoned. Cover with a lid or plastic wrap directly on the surface to prevent a skin from forming.
  9. In a large mixing bowl, combine the cooked pasta with the bolognese sauce. Stir gently with a rubber spatula until every piece of pasta is evenly coated. The sauce should cling to the pasta without pooling excessively at the bottom.
  10. Transfer the pasta mixture to a 9×13-inch baking dish (or a similarly sized ovenproof dish). Spread it into an even layer. Pour the béchamel sauce over the top, spreading it gently to cover the pasta completely. Sprinkle the remaining 1/4 cup Parmigiano-Reggiano over the surface.
  11. Place the dish on a foil-lined baking sheet (to catch any overflow) and bake on the center rack for 25 to 30 minutes, until the sauce is bubbling around the edges and the top is golden brown and slightly blistered. For a deeper crust, switch to the broiler for the final 1 to 2 minutes—watch carefully to prevent burning.
  12. Remove the baked bolognese from the oven and let it rest on a wire rack for at least 5 minutes. This resting period allows the sauce to set and prevents it from running when served. Garnish with 2 tablespoons chopped fresh parsley and serve hot.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze: Assemble and cool completely, then cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Reheating: Reheat individual portions in a microwave at 50% power for 1-2 minutes, or reheat the entire casserole in a 350°F (177°C) oven for 15-20 minutes until warmed through. To maintain crispness, avoid reheating in the microwave for long periods.

Nutrition

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